Feb 22, 2010

It is a Singapore dish that is traditionally served during Chinese New Year festivities. Families (in my case, officemates) gather together and toss up for a good fortune ahead. The higher you toss, the more luck you have.

The dish is basically a chop suey of achara-like ingredients. The non-chef in me couldn't identify the mix of shredded vegetables, sauces and other condiments. So, I consulted Mr. Wiki:

"The Singapore-originated Yusheng (Lo-hei) had fish served with daikon (white radish), carrots, red pepper (capsicum), turnips, red pickled ginger, sun-dried oranges, daun limau nipis (key lime leaves), Chinese parsley, chilli, jellyfish, chopped peanuts, toasted sesame seeds, Chinese shrimp crackers (or fried dried shrimp), five spice powder, and other ingredients, laced with a sauce using plum sauce, rice vinegar, kumquat paste and sesame oil, for a total of 27 ingredients.Originally, the dish used raw mackerel, although in deference to the popular wishes of customers, salmon was later offered as an alternative due to the growing popularity of Salmon." - from Wikipedia

Weird blend! You're like nibbling plastic strands. Pickle-like with some sweet after-taste. But with my fortune at stake, I tossed as high as I could.